Drives me nuts – by the bottle wine on board ship isn’t all that more expensive than the average mid-range restaurant - and “domestic” tends to be a particular bargain (between CA, OR and WA we can beat the French hands down). So I buy a bottle with dinner – my wife doesn’t drink – so it lasts me two, three even four days. But how? At home – a half of a bottle of wine oxidizes over-night, and on the second evening isn’t worth even cooking with. On board ship this doesn’t seem to be an issue. What’s up with that?